# Lesson Plan: Practical on Flour Mixtures
### Subject: Food and Nutrition
### Grade: Senior Secondary 2
### Duration: 80 minutes
### Topic: Practical on Flour Mixtures
## Objectives:
By the end of the lesson, students will be able to:
1. Identify different types of flour.
2. Understand the roles of flour in baking.
3. Prepare a simple flour mixture such as pancakes, cookies, or bread dough.
4. Evaluate the characteristics of the finished product.
## Materials:
- Different types of flour (e.g., all-purpose, whole wheat, bread flour, cake flour)
- Measuring cups and spoons
- Mixing bowls
- Sifters
- Whisks and spatulas
- Baking trays
- Ingredients for selected recipes (e.g., sugar, eggs, milk, butter)
- Worksheets with recipe instructions and observation charts
## Lesson Structure:
### Introduction (10 minutes)
1. **Greeting and Roll Call:**
Start by greeting the class and taking roll call.
2. **Introduction to Flour Mixtures:**
- Begin with a brief discussion on the importance of flour in various recipes.
- Explain the different types of flour and their unique properties.
- Show samples of each type of flour to the students and pass them around for inspection.
### Demonstration (15 minutes)
3. **Recipe Selection:**
- Choose a simple recipe such as pancakes, cookies, or bread dough to demonstrate the practical application of flour mixtures.
- Explain each step involved in the recipe and the role of flour in the mixture.
4. **Measurement and Mixing:**
- Demonstrate the correct way to measure flour and other ingredients.
- Show how to properly mix the ingredients to achieve the desired consistency.
### Student Activity (40 minutes)
5. **Group Work:**
- Divide students into small groups.
- Assign each group one of the chosen recipes to prepare.
- Provide them with all necessary ingredients and tools.
6. **Practical Preparation:**
- Have the groups measure, mix, and prepare their assigned flour mixture.
- Walk around the class, offering guidance and assistance as needed.
### Evaluation and Discussion (10 minutes)
7. **Bake and Observe:**
- Allow the prepared mixtures to be baked or cooked as required.
- While waiting, discuss with the students the significance of consistency in the mixtures.
8. **Evaluation:**
- Once the products are ready, have each group present their final product.
- Discuss and compare the characteristics (texture, taste, appearance) of the finished products.
### Conclusion (5 minutes)
9. **Summarize Key Points:**
- Recap the roles of different types of flour in recipes.
- Summarize the steps for making a flour mixture.
10. **Feedback and Assignment:**
- Ask for feedback on the activity.
- Assign homework: Write a short report describing their experience, what they learned, and any challenges they faced.
## Assessment:
- Participation and involvement in the practical activity.
- Completion and quality of the final product.
- Engagement in the discussion and evaluation session.
- Submission of the homework report.
## Homework:
Write a short report (1-2 pages) describing the practical activity, what you learned, and any challenges your group faced in preparing the flour mixture.